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Monday, December 31, 2012

Crispy Potato Roast

This dish is a complete stunner. But, it is just as delicious in taste and flavor as it is in appearance. I was so intrigued when I first saw a version of this recipe on Martha Stewart's website. I am a huge potato fanatic and these just looked glorious! I altered a couple of things in her recipe, but followed her technique and concept. I used some pancetta in my version. (Bacon would work fine, too.) I like that the lower part of the potatoes roast up tender and soft while the edges and tops become beautifully crisp.
 
 
The key to this recipe is getting the potato slices as thin as you can, so prepping the potatoes does take a little time (about fifteen minutes). I recommend using a sharp, thin-bladed knife.  Also, patience is a must as this dish bakes for about two hours total. (It's totally worth it - trust me.) This is a dish that is super impressive-looking and would really wow at a dinner party!

Ingredients:

3 tablespoons butter, melted
3 tablespoons extra-virgin olive oil
10 - 12 russet potatoes, peeled
Kosher salt
1 small onion or 4 shallots, peeled and sliced very thin
1/2 teaspoon red pepper flakes (optional)
4 - 6 fresh thyme sprigs
About 3 ounces pancetta, cubed

Directions:

Preheat oven to 375 degrees.

Combine the oil and melted butter in a small dish. Set aside.

Brush a round baking dish (around 9 - 10 inches) with a little of the butter and oil mixture.

Slice the potatoes as thin as possible crosswise - try to keep the potato slices together as you cut each potato.  Arrange potatoes vertically in the baking dish.  Wedge onion or shallot slices throughout potato slices - in about 3 or 4 sections of each potato.  Sprinkle with salt and pepper flakes (use some black pepper if not using red pepper flakes).  Brush with the remaining butter and oil mixture.


Bake for 1 hour and 25 minutes. Cover loosely with foil during the first thirty minutes of baking. A little of the olive oil/butter from the bottom of the baking dish should be brushed/spooned onto the slices a few times during baking (much like basting a turkey).  Also, a butter knife can be used to separate some of the slices if there are some sticking together too much during baking.

While potatoes are baking, crisp pancetta in a small pan. Remove with a slotted spoon and drain on paper towel. Set aside.

Remove potatoes from oven. Add pancetta by scattering around throughout the potatoes. Lay the thyme sprigs on top of potatoes.


Bake for an additional 35 minutes.  Remove from oven.

Sprinkle on a little more kosher salt.  Serve immediately.  Sour cream is a great accompaniment to the potatoes.


 
 
11/15/16: Updated photos and made clarifications to post.
 
 

128 comments:

  1. AWESOME...WILL TRY THIS WITH MY POTATO LOVING FAMILY,,,THANK YOU :)

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    1. I hope your gang greatly enjoys it! It is fabulous with a little chive sour cream on top! Thanks for stopping by!

      From one potato-loving family to another!
      Angela

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    2. how do I print just the recipe part, without all the directions/pictures?

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    3. Once you click the PRINT FRIENDLY button, it should give you a box to check at the top of the page that says REMOVE IMAGES. That will take out the images. Then, you can choose what to print from there by hovering over any section of the post that you don't want to include. :)

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    4. You can also just highlight the parts that you need, right click, and print.
      That way it only prints out the highlighted parts (what you have selected)

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  2. This earthy vegetable makes the best tasting and gorgeous dishes! Cannot wait to make it..I wonder if a mandeline would slice too thin.

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    1. Hi, Linda. I actually found that my mandolin slicer (an inexpensive one) just wasn't thin enough. But, I know that good-quality ones can get veggies very thin. So, maybe yours will be perfect! :) Thanks for stopping by!

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    2. I would use my Apple Peeler Corer Slicer from Pampered Chef. I believe there are other companies that make this kitchen tool as well. Well worth the investment!

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    3. Used an inexpensive mandolin and was just perfect. Have the expensive one, too, but this one is easier to get out. Great recipe. Thank you!

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    4. This is also very good using apples and pouring just butter and a little oil over them. sprinkle with sugar and cinnamon after they start browning. I made a mixture of butter and lemon juice and vanilla.

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  3. maybe some grated cheese sprinkled over top.

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    1. Yum! That is a great idea, too! :)

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    2. Or parmesan!

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    3. Ive done these and sprinkled cheddar on top at the end so scrumptious

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  4. I love the look of these and they would make any plan old meal look like it was fit for a King,...can't wait to try these. What a great idea, thanks so much for sharing. I can't wait to be Queen for the day.

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    1. They are indeed very "fancy" looking, "Queen Marylin!" You'll have to let us know if you try them! Thanks for stopping by! :)

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  5. Looks amazing. Can't wait to try them. Thanks for sharing.

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    1. Hi there. Thanks for stoppung by! I'm a email follower of your blog - always excited to check out your posts!

      Hope you enjoy this recipe if you try it! It is pretty darn tasty!

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    1. Thank you, Lawonia. And, thank you for stopping by! :)

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  7. WOW...this is amazing! One to try and soon!

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    1. Hi there, Lisa. I hope you enjoy the recipe. Keep us updated on your results if you try it! Blessings!
      Angela

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  8. What about adding sweet potatoes? Bacon and sweet potatoes together is awesome!

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    1. Hi, Paula. I just recently picked up some sweet potatoes to try the exact thing you mentioned. I am a huge sweet potato lover, so I plan on trying this recipe with them. I'll be sure to blog about it if it's a success!
      Thanks for stopping by and posting!
      Angela

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  9. What a beautiful dish!! I may have to try this during the holidays. What a presentation!

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  10. This looks and sounds great but there is just my husband and I. Would the cooking time be the same if only making 2 or 3 potatoes? Can you reheat the leftover by coving with foil?

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    1. I have made these in small, individual ramekin dishes using shaved ham as the topping instead of pancetta or bacon. The cooking time is about the same actually. I have had leftovers and have saved them. Yes, reheating using foil works best. I just wrapped up the leftovers by removing them from the baking pan, placing them inside a foil packets and then reheated them right in the foil the following day in the oven. They were still super delicious! Thank you for your question and for stopping by!

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  11. Looks delicious have you tried baking it with the pancetta or bacon on top instead of cooking it on the side. Granted it wouldn't be as crispy but the potatoes would probably carry more flavor no?

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    1. Hi, Nick. I have not tried it that way, but I don't see why it wouldn't work since the cooking time is long enough to ensure that the meat be fully cooked. Sounds like a great idea. I'll have to try it next time! :) Thanks!

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  12. I've been making a dish similar to this for a while. I like to slip thinly sliced garlic and bay leaves in between the potato slices. Also try this using sweet potatoes (either white or red) you can even mix regular and sweet potatoes, again using bay leaves and some salt and pepper. There is something really amazing about the aroma of bay leaves that I just can't get enough of.

    I'm thinking that this would make an amazing scallopped potato dish too. Add a bechamel sauce and some grated cheese on top.

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  13. Hi, Michael. Love all of your suggestions and ideas! I have been wanting to try this with sweet potatoes and plan to do so once the temps lower a bit and I'm willing to have my oven on for a couple of hours to make this again! :) Thanks for taking time to comment!

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  14. I AM IRISH AND THIS PLEASES ME GREATLY

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  15. How many people is this recipe designed to serve?

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  16. can i omit the butter and use only oil i'm not a butter lover

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    1. I believe that would work fine. The butter, I think, is there more for flavor. You should still get the crispness using just olive oil. :)

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  17. If you want a great variation, I have had this prepared "german potato salad style" and poured basically a hot bacon dressing over the top. Amazing and classy

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  18. This looks so delicious! I am definitely gonna try this recipe :-)

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  19. This looks absolutely delicious! Thank you so much for sharing!

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  20. It's a cold November afternoon and i'm having my boyfriend's parents over for dinner this evening. This dish is PERFECT for a day like today and I know they will love it! Thanks for sharing such a creative and good-lookin' dish!

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  21. Hi, this looks absolutely gorgeous, hope to try it the minute i have my new oven. Theres just one thing- being a muslum, we dont have bacon, what alternative do u suggest? Would chicken cubes do instead?

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    1. Hello, Sadia. This can be made totally meat-free if you prefer. I probably wouldn't add chicken unless it was added at the very end. This dish has a long cooking time, so I'm sure the chicken would dry out. I have made this meat-free, but added additional herbs or even a sprinkling of Parmesan cheese right at the end. Hope you enjoy!

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    2. Our family also doesn't eat pork for religious reasons. I plan on using turkey bacon instead.

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  22. This looks amazing. Any news on how it turned out using sweet potatoes?

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    1. Hi, Krista. I did try it with sweet potatoes ... but it burned from the sugars in the sauce I used. I am planning to try it again, but this time I won't add the spiced brown sugar glaze that I used until towards the end. If it's a success, I will be posting the recipe here on the blog soon. :)

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  23. Hi! THis looks awesome. I can't wait to try it. But, why a 2 hour bake time?

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    1. For the potatoes to cook through and also get crispy around the edges and on the bottom a bit, you'll need that long of a cook time. Yes, it's a lot of time, but totally worth it! :)

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  24. Can you make this in a crock pot at all?

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    1. I'm not sure. I have never tired it. I don't think the potatoes would get as crispy, but you can always try it and see how it goes. :)

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  25. I was making a large batch of this - do you have info on the best way to keep potato slices from turning dark? I attempted to prep last night for Christmas Eve dinner and woke up to dark potatoes.

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    1. I'm not sure that this is a great dish to prepare the night before simply because of the issue of the potatoes discoloring.

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    2. Peeled or sliced potatos have to be in cold water...you could do all the prep and keep them in cold water in the fridge then drain before adding the butter & other ingredients to cook it. I usually peel & dice all my potatos the night before and leave them in a bowl in cold water in the fridge so all I have to do is drain them, put them in a pot and then mash.

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  26. Am I able to make this dish the night before and just reheat the next day?

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    1. You could do so and reheat the potatoes wrapped in foil possibly. But there's nothing better than this dish freshly baked. :)

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  27. Do you think this would work without peeling the potatoes? I love the skins and try not to remove them whenever possible.

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  28. Can this be made a few hours ahead of your party?

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    1. If you're talking about having the dish ready to be put in the oven ... It can be done, I suppose, but would be kind of tricky. You would have to keep the potatoes in cold water - fully submerged - until just before putting them into the oven. You could try to peel and cut the potatoes into the thin slices, keep them in water, drain them, allow them to dry a bit, then proceed with the rest of the recipe directions. I have never tried this method, however, so I am not fully sure. If you're asking about fully cooking the whole dish a few hours in advance, I would not advise doing so.

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    2. Prep the taters the day before and keep them in cold water, even a ice bath and transfer to the frig, then let the taters drain on paper towels and assemble the next day. You should be good to go and you will notice when you drain the bowl, some starch on the bottom. I have made this and it is wonderful.

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  29. What do you think about using canned sliced potatoes?

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    1. Oh, wow, I really couldn't answer that. I have never tried it and don't know how well the potatoes would crisp up stay in shape in the oven. If they did crisp, it might be okay. It would definitely shorten the baking time going the canned route. If you do try it, you'll have to update us back here and let us know how it turns out. Sorry I can't give you a better answer.

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  30. Do you think the potatoes would mind terribly if I added a bit of duck fat to the mix? We cooked a whole duck for christmas, and I´m left with a good size jar of fat.

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  31. Sound & looks delicious! I think I may try it next weekend! What is pancetta? Is that like bacon?

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    1. Pancetta is a cured, but NOT smoked Italian bacon. It's usually pretty easily found at most supermarkets. If you can't find it, I have substituted crumbled, cooked bacon or some ham. Hope you enjoy!

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  32. Question...Do you have to put the onion in? I am not an onion fan, and is it possible to add cheese in there?

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    1. You couldn't totally omit the onion. And, yes, I have shredded fresh Parmesan cheese over the top at the end of baking. :)

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  33. I have just prepared the potato's for this dish for dinner tonight. I have been dying to try it ever since I saw it! Thank you so much for sharing! I do plan on adding some garlic and chives for an added touch. I think the chives will add a nice touch for the presentation! I am making this to go with our marinated flank steak, YUM!! I will let you know how this goes over with the family!

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    1. I made them and they were a hit so the family requested them again for dinner tonight! So guess what we are having!! LOL Thanks for posting. This will surely be a regular in my house!

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    2. Hi, Michelle. I simply LOVE hearing when one of the recipes here on Joyously Domestic becomes a hit with the whole family. That's great. And, thank you for stopping back by to leave feedback on your results! :)

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  34. I have 1 picky grandchild and he is coming for aweek during march break and can't wait to try it on him. I think he will like it.

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    1. I hope you all enjoy it! It's a favorite in my family! :)

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  35. Ill be making this for supper for friends tonight! Cant wait to hear the great reviews Lord knows this is gonna be awesome!

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    1. Hi, Courtney! It really WOWS at a party or for dinner guests! Hope it's a great success for you! :)

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  36. Okay so this is totally random, but do you have to do it in a round baking dish? Everything I own is square, lol.

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    1. Any shape would be just fine ... you can play around with the pattern of how you want to line up the slices ...swirly, etc. :)

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  37. Hi - these look awesome. Do you think they would be good with a BBQ and salad?

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    1. These would work great as a side dish to so many things ... roasted chicken, steak or even BBQ. Sounds amazing to me! :) Hope you enjoy!

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  38. Kay so I made this but the potatoes got really brown/burned really fast (like within the first hour portion of cooking). I don't know if it's because our oven is probably as old as I am and thus 375 is perhaps more like 400+, lol, or if it's my dish? =\ I ended up having to put foil over them for the remainder of the first part of cooking to keep them from burning. :( Has that ever happened to anyone else?

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  39. Sorry you had issues! My oven is very old, too. I know that one side heats up very hot, so I have to rotate dishes during their baking/roasting. Perhaps it is your oven. If you decide to give these another go, maybe try a lower temp.

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  40. Hello, I am now making this dish and its smelling and doing great, I would like to tell you im using convection oven and 375 but its too high in temp. So I turned it 350 and less time on first cooking, I am now on second cooking and only doing it for 20 mins .

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  41. Hi, I am going to try this, but I am going to use my spiral potato cutter. It is a tool that is sold in a set of tools by Wolfgang Puck. It has a plastic screwlike thing at the end and a thin handle that as you turn it around and around it cuts the potato in very thin slices. I don't know if it will cut the potato too thin or not.
    The picture of the recipe looks delicious.

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  42. So i just put the dish in the oven!! Hopefully it will turn out delicious!:)

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  43. Hey there, I tried this dish twice and both times were a big flop. Potatoes stayed 2 hrs in the oven in 350° end result was disappointing. I dodnt get that crispy top and potatoes were undercooked, they had this crunch to them. What do u think I did wrong? What can I add to the flavor a kick? Thx....I really wana make this dish

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    1. So sorry to hear that you've had issues with this dish. I say that this recipe is truly a labor of love and you have to "baby" the potatoes while they are roasting. :) I've made this numerous times and it's always a hit. I just make sure to keep a butter knife handy so that I can separate the slices off and on as the dish is cooking ... if the slices are too close together or stick together, the heat doesn't have a chance to really get in between the layers. So, that's one tip I can give you. Also, I've tried starting the recipe with par-boiled potatoes, but it does take more effort this way and I find that I don't really need to do this. But, maybe you could go that route. I dropped my slices of potatoes into salted, boiling water for maybe 5 minutes, then puled them out, arranged them in pretty "fans" in the baking dish, let them air dry for a few minutes and then proceeded with the remaining part of the recipe. It did cut my roasting time down a bit. Maybe that could help ensure that your potatoes are fully cooked. As far as the crispiness goes, I have never had an issue. The tops and edges are the main parts that get crisp ... the interior part isn't as crispy ... maybe you're expecting 100% crispiness all the way through??? I, too, find that it is important to keep basting the potatoes with the butter/oil mixture from the bottom of the dish several times throughout baking. Also, don't over-crowd your dish ... I find that if the slices are in there too tight, the heat doesn't get in between the layers well, too.

      Like I said, this is one dish that I make that takes time and is a labor of love. But, it is a real crowd pleaser and something great to make for a special dinner - especially during the winter months when you don't mind having the oven on this long. :)

      Good luck and I hope I've helped a bit.

      ~ Angela

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  44. Ok I did it a little different cuz I had to use what I had on hand... I used bacon instead of the pancetta, reg salt instead of the sea salt and I didn't have any thyme so I didn't use anything. Oh and I used garlic slices as well as the onion. LOVED IT!! I really liked the sweet onion and potatoes and the potatoes that did not have any onion with it was just a little bland so next time I'll probably put the onion in between each slice. Next time I will use the thyme to try it out but even the way I did it, it was really really good!

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  45. I used a mandolin and cut the potatoes pretty thin, but the cooking was uneven. Ended up burning the tops/side to get them all to cook through. I think temperature is important? low and slow?? I also tossed them oil and butter to make sure they were well coated and separated.

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    1. So sorry you had issues. I am thinking that this must one of those dishes that might have varying outcomes based upon varying factors - each oven is different, etc. Maybe some folks would need a lower temp for a longer time as you suggested.

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  46. I think I will try this recipe next month when I have friends for dinner! Though I think I will make a few chances. Rosemary instead of thyme (I find rosemary to be the best herb for potatoes) and definitely add garlic!

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  47. Made this for Christmas (sans pancetta [vegetarian]) and it was such a hit we're going for round 2 for Easter tomorrow! Such an elegant looking yet simple side dish...love it!

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    1. So glad you have enjoyed the dish! Happy Easter to you and yours!

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  48. oh got to try this, i just love potatoes, thank you for this simply rich yummy looking dash for me and my family

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    1. I would like to try putting a thin slice of ham between the potatoe slices from the start. Just wondering how this would work.

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  49. Im so doing this one for this year Tgiving. My family love potatoes but they always wants the same traditional potato salad. Not this year my darlings!!

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  50. This looks absolutely beautiful and delicious! My question is that I'm making this for 18 people for Thanksgiving, so do you think I should make this in 3 dishes, or would I be okay in a really large casserole dish? I have a pampered chef stoneware lasagna pan that is about 15X10 that I was thinking would work.

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    1. My guess is that it would work in your large dish ... and I bet it would be stunning. :) Happy Thanksgiving.

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  51. Can this made a day ahead and reheated? and if so, how would I go about reheating them?

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    1. Not having tried it that way, I really cannot recommend a method. I would think that the final dish wouldn't be the same as serving it freshly-cooked on the first day of preparation. If it was absolutely necessary, perhaps you could bake the potatoes as directed, wrap the dish in foil and then reheat on a high temp for the shortest time possible in the oven just prior to serving. But, again ... I have not attempted it, so I cannot speak from any form of experience. I have reheated a small portion of leftovers of this in foil, but it wasn't the whole dish. It was still pretty good reheated, but was no where close to the first day fresh. :)

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  52. Having a 100% Irish background and cooking potatoes since George Washington sat next to me in second grade. I would love to contribute some helpful tips to those still following this recipe. # 1 Pick the right potatoe. Don't use a red skin or ones that are yellow in the inside these don't have enough sugars and starch and please stay away from bags with big brand names on them, they take too to cook, look for a local farmer #2. Avoid Butter And oil as they will burn Quickly. #3. When cutting any potato always look to see starch on your knife.#4. I have used Imperial margarine all my life. If you heat about a full stick in your baking dish and then put your sliced whole potato in they and the onions should be fine. Final thought : place a cookie sheet on top for about half a hour test in middle for tenderness, if good remove sheet and bake till your satisfied with the look.

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  53. Looks great!
    Hoping to add some mushrooms(vegetarian) to this....what do you suggest?

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    1. Oh, yes ... mushrooms sound awesome. Of course, I don't have any guidelines for their inclusion since I have never tried it. I wouldn't think they would need to go in at the start ... maybe partway through baking. And, I would be sure to coat them well in oil/butter at their start so they do not dry out completely. Sounds lovely though. I would love to know what you come up with or try.

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  54. these sound amazing. Thanks for putting up this recipe. Simon

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  55. Put wooden spoon handles on sides of potato to stop the knife from cutting all the way through

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    1. These are actually sliced all the way through, but that is a great tip for something like, hasselback potatoes.

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  56. Yesterday our supermarket had a sale on Perdue Oven Ready Roasters. They were originally $10 and change and they were 40% off. We've had them before and they are moist and juicy and taste yummy but because we had leftovers, I saved the chicken for tonight. I needed some special potatoes for this recipe and I found your recipe that I saved on my computer. Mom is in the shower so we haven't eaten yet but I am salivating and drooling just waiting to eat both. With both we will have mixed veggies.
    We have this old, funky veggie slicer that my mom might have gotten in the 50's or 60's that sliced the potatoes so thin you could almost see through them. We didn't have thyme sprigs but we had chopped thyme so I sprinkled some on them. We had bacon not pancetta. I put shredded cheddar on top. Because both the chicken and potatoes went in different temps, I put them in our oven downstairs and tried to time them with our clock. The downstairs timer doesn't work and the one upstairs was in use already. I set it for 400 but kept checking and basting. Nothing burned but the smell is amazing! Our whole basement smells like those potatoes. I swear we should bottle that smell! LOL
    I will let you know later how they came out.

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    1. Oh, I so hope that they were a success, Gail. This is my favorite potato recipe! So, so good!!!

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  57. Wow, my post finally showed up! Every time I looked my post hadn't shown up and I was worried I'd have to type it again.
    Mom said the potatoes were very yummy and I agree. I think having the onions in between the potatoes slices was the kicker. One problem we had that was my fault was the thyme. We had it in a bottle without a shaker top and I sprinkled it out. To much got in one part of the potatoes. When I put it in my hand and used my fingers to sprinkle it on, I got it all over and not part in one clump. My bad! LOL
    This recipe is a keeper and when I get my printer ink I will print this recipe out or I can write it on a recipe card. Either way, we will defiantly be making this again for sure. Your picture looked prettier then ours but hey, it really tasted good and that's what's important. Thanks for a really great recipe.

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    1. I am so happy to hear that you both enjoyed the recipe. And, I really appreciate you coming back to leave feedback.

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  58. Thanks for the recipe. I love crispy patato :D

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  59. Am wondering if I could take the potato dish to a carry-in dinner? Did not see anyone write about doing that.

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  60. If I were to make this at home, then keep it warm in an insulated bag, for Thanksgiving day travel, until ready to eat-woukd that work? The oven where we go has too many demands to becaboe to cook this for 2 hours on site.

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  61. I have not tried making it too far in advance. One of the beauties of this dish is that the potatoes are particularly crispy around the edges, so I would worry that wrapping it and having it in an insulated bag for very long would create too much steam and the potatoes would lose their crispness. If I had to take a guess, I would say that you could possibly wrap up the dish in foil and maybe poke some small holes in the foil to release steam and transfer it that way as long as it was not more than an hour in between cooking and eating. Happy Thanksgiving!

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  62. If I were to make this for two people, would I cut the recipe in half? Also, I was wondering how well does the leftovers keep in the fridge and for how long? Thanks.

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  63. Nice post thank you Rachel

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  64. Nice post thank you Nicolai

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  65. Can this be made in a convection oven? If yes, for how long and degrees? Thank you!!

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    1. I have not attempted this in a convection oven. So I'm sorry that I cannot help. A Google search may be able to give you some insight.

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